Gourmet Potato Salad


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This tasty potato salad is restaurant quality!

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Serving Size / Yield

14 cups


  • 1 1/4 C. sour cream
  • 1/2 C. vegetable oil
  • 3 eggs at room temperature
  • 1/2 C. Dijon mustard
  • 5 tsp. dill, dried
  • 1 Tbs. red wine vinegar
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. salt
  • 1 Tbs. sugar
  • 1/2 tsp. pepper
  • 1 med. onion, chopped
  • 1/2 bunch celery stalks, chopped
  • 5 lbs. sm. red potatoes, unpeeled

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Blend eggs, mustard, dill, vinegar, lemon juice, salt, sugar, and pepper on medium-high speed of electric blender until slightly thickened.  Gradually add oil with machine running and continue to blend for 30 seconds more.  Pour into large bowl and stir in sour cream until well blended.  Set aside to chill.  Cook potatoes in salted water until just done (slightly crunchy).  Do not overcook.  Slice, but do not peel potatoes, and mix together with celery and onion.  Mix vegetables together with dressing until well incorporated. Chill for 30 minutes and serve.

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